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Ingredientes
- 2 Tbsp. canola oil
- 8 ounce shrimp - (36 to 40)
- 7 x baby carrots halved lengthwise
- 1/2 c. water chestnut slices
- 24 x snow peas (china peas)
- 1 lrg scallion/ white part cut 1/4" mince
- 1 lrg garlic clove minced fine
- 2 Tbsp. sherry
- 1 Tbsp. Rooster brand sambal chili paste
- 1/4 tsp freshly-grnd white pepper
- 2 tsp grnd bean sauce
- Â Â Cilantro for garnish
- Â Â Cornstarch slurry -(1 tspn cornstarch blended with 1 ounce water)
- 2 Tbsp. soy sauce
- 2 tsp sugar
- 2 ounce water
- 2 tsp white vinegar
Direcciones
- Assemble sauce ingredients and put aside.
- Heat a large saute/fry pan, cast-iron skillet, or possibly electric wok till smoking. Add in oil and baby carrots, saute/fry till the color of carrots brightens. Add in shrimp and stir-fry till about half way cooked.
- Add in water chestnuts, snow peas and garlic. Saute/fry briefly. Add in scallions. Add in chili paste, grnd white pepper, grnd bean sauce, when you smell the "nuttiness" of the grnd bean sauce, reduce heat and add in sherry.
- Introduce sauce mix, let boil briefly. Add in cornstarch slurry and stir till thickened (approximately 30 seconds). Serve with steamed rice on platter or possibly in large bowl, garnish with cilantro.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 639g | |
| Recipe makes 2 servings | |
| Calories 570 | |
| Calories from Fat 158 | 28% |
| Total Fat 17.86g | 22% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 172mg | 57% |
| Sodium 1160mg | 48% |
| Potassium 1267mg | 36% |
| Total Carbs 61.85g | 16% |
| Dietary Fiber 12.1g | 40% |
| Sugars 7.74g | 5% |
| Protein 36.29g | 58% |
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